High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 96, February 2019, Pages 104-111

Li-Zhen Deng, Zhongli Pan, A.S. Mujumdar, Jin-Hong Zhao, Zhi-An Zheng, Zhen-Jiang Gao, Hong-Wei Xiao,